These Pulled Pork Tacos are a symphony of exotic and spectacular Asian flavor and texture in each can’t stop eating bite!
Crazy delicious Pulled Pork Tacos stuffed with juicy, tender Asian Caramel Pulled Pork smothered in delectable savory, sweet and spicy sauce and piled with fresh and tangy Pineapple Snow Pea Salsa and luxurious Sriracha Crema. The Caramel Pork is easy to make in the slow cooker (already with rave reviews) and the Salsa and Crema can be made ahead of time for a dinner that comes together quickly when it’s “go” time! Asian fusion never tasted so good.
Pulled Pork Tacos
Asian fusion is one of my favorite cuisines from my Thai Chicken Tacos (terrible pics but SO good!), Teriyaki Chicken Tacos, Korean BBQ Burgers, Sweet Chili Chicken Enchiladas, Taco Spaghetti, Red Curry Beef Tacos, Thai Chicken Pizza, Asian Burgers, Salsa Verde Mac and Cheese , Korean Tacos and on and on! So when I first made my Slow Cooker Asian Caramel Pulled Pork (already with rave reviews), I immediately knew it would be fabulous Pulled Pork Tacos.
The Pulled Pork
The Caramel Pulled Pork is the star of these Pulled Pork Tacos and is stand alone delicious – thus it’s own recipe – bathed in a multi-dimensional sauce infused with coconut milk, soy sauce, sweet chili sauce, fish sauce, sriracha, ginger and garlic. It’s luxuriously silky, savory, tangy and zingy, with a splash of heat.
How To Make Pulled Pork Tacos
- The Pulled Pork itself is rubbed with spices and seared for maximum flavor and tenderness and then bathed in the dump-and-run-sauce.
- Next, let the pulled pork cruise on LOW for 8 to 10 hours or on HIGH for 5-6 hours OR until pork is fall apart tender while the aroma permeates every nook and cranny of your home and reminds you what deliciousness awaits. As with all meats, if it’s not easy to shred with a fork, it just needs to cook longer. The key to crazy tender meat is the cooking time.
Pulled Pork Taco Toppings
While the Pulled Pork is stand-alone-delicious it becomes exponentially more delicious when piled with Pineapple Snow Pea Salsa and silky Sriracha Crema all cocooned in a tortilla. The refreshing sweet tang of the crunchy Pineapple Snow Pea Salsa against the rich caramelized pork is a match made in in ying and yang heaven. Because after all, the best thing about tacos is layering them with flavors and textures so you have mouthfuls of savory, sweet, tangy, fresh, creamy, crunchy all in one mouthful.
The Pineapple Snow Pea Salsa is a quick tossing together of fresh pineapple, snow peas, red bell pepper, jalapeno, red onion, cilantro and lime juice – so fresh and bright and so ready to be piled on your Asian Pulled Pork Tacos!
The Sriracha Crema is a quick whisking of sour cream, mayo and Sriracha. You can completely customize the heat on the Sriracha Crema from a hint of spice to blow-the-roof-off spice – totally up to you!
You can make both your Pineapple Snow Pea Salsa and your Sriracha Crema while your pork is tenderizing. which I love because not only does it make dinner time easy, they actually tastes better this way!
Now pile your tortilla with Caramel Pulled Pork, Pineapple Snow Pea Salsa and your Sriracha Crema and prepare yourself for the best Pulled Pork Tacos of. your. life.
If you love everything pulled pork, be sure to check out my Tacos Al Pastor, Carnitas, BBQ Pulled Pork, Beef Barbacoa to find more new family favorites!
LOOKING FOR MORE TACO RECIPES?
- Cilantro Lime Shrimp Tacos
- Chili Lime Chicken Tacos
- Tacos Al Pastor
- Turkey Tacos
- Baja Fish Tacos
- Blackened Fish Tacos
- Baked Fiesta Ranch Chicken Tacos
- Buffalo Chicken Tacos
- and on and on…
WANT TO TRY THIS ASIAN PULLED PORK TACO RECIPE?
Pin it to your SLOW COOKER, ASIAN or DINNER Board to save for later!
Find me on Pinterest for more great recipes! I am always pinning :)!
©Carlsbad Cravings by CarlsbadCravings.com
Slow Cooker Asian Pulled Pork Tacos
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
Ingredients
Asian Caramel Pulled Pork
- 1 recipe Asian Caramel Pulled Pork
- 10-12 taco size flour tortillas
Pineapple Snow Pea Salsa
- 2 cups chopped fresh pineapple
- 6 oz. snow peas, ends trimmed, julienned then cut in half
- 1 red bell pepper chopped small
- 1/2 red onion diced
- 1 whole jalapeno, seeded, deveined, minced
- 1/2 cup loosely packed cilantro finely chopped
- 1 tablespoon lime juice
Sriracha Crema
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha more or less to taste
Instructions
- ASIAN CARAMEL PORK – Prepare Pork according to directions. While the pork is cooking, prepare Salsa and Crema – directions to follow.
- PINEAPPLE SNOW PEA SALSA – Add all of the Salsa ingredients to a large bowl. Toss to combine. Can be served immediately or even better chilled.
- SRIRACHA CREMA – Add all of the Crema ingredients to a small bowl. Whisk to combine. Store in the refrigerator until ready to use.
- ASSEMBLE tacos by layering tortilla with pork, salsa and crema (rice would also be a delicious layer). Serve with additional sriracha, lime juice and cilantro if desired.
Want To Make This Recipe?
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
Carlsbad Cravings Original
You might also like these Mexican Recipes:
Jessica says
I have made so many dinners from recipes found on Pinterest but I have never left a review. There was no way I could not let everyone looking at your recipe not know how absolutely SCRUMPTIOUS this meal is!!! OMG!!! My mouth is watering thinking about it!!! I will be making this many times in the near future!!!
Jen says
You are the best Jessica, thank you so much for leaving such a glowing review! I’m so pleased you loved this recipe so much! I hope you enjoy exploring my recipes and discover many new favorites!
TGlow says
The salsa looks amazing! My husband isnt a huge pulled pork fan, could I follow the pulled pork recipe and sub a beef chuck roast or do you think you would go better with your beef Barbacoa??? Thank you!!!
Jen says
Yes, you can absolutely use beef chuck roast – yum! You could also use the beef barbacoa – it just totally depends on what mood you’re in because flavor profiles are pretty different.
Kristi says
I’m wondering how this could be made in an instant pot vs slow cooker. Has anyone tried it that way?
Jen says
Hi Kristi, you can cook the pork in the IP by cutting into 4 chunks, wet rubbing and searing using the sauté setting. Pressure cook/manual on high pressure for 60 minutes with the slow cooker sauce, making sure vent is set to sealing. Let the pressure release naturally for 20 minutes or until pin drops.
Kristine says
Hi! I found this recipe on Pinterest and wanted to give it a try! Would it be possible to make it in the over instead of a slow cooker? If so, what temperature and for how long.
Thanks!
Jen says
Yes! Tightly cover and bake at 425 F for 30 minutes then reduce the temperature to 325 F and continue to roast for an additional 5-6 hours or until super tender. Check the pork the last couple hours of cooking to make sure there is still liquid and add a little coconut milk if needed.
Becca says
Made these today and lemme say THANK YOU! These are a flavor explosion of goodness! The pulled pork is amazing on its own, but when you add the crema and then the pineapple salsa, it puts it over the edge! Sooooooo good! I made the recipe according to the directions except I didn’t have snow peas and I can’t tolerate cilantro so those two items were missing from the salsa. However, I wouldn’t have changed a thing! Absolutely delicious and I will be making this again! Had my in-laws over and they loved it as well! Absolutely top-notch!
Jen says
Thank you so much for taking the time to comment Becca, I’m so pleased this recipe was loved by everyone!
Kaitlyn says
Has anyone tried this by trading the pineapple for mango? I am allergic to pineapple and looking for an alternative and mango was my first thought. Any other alternatives? It looks so good though.
Jen says
I think mangos would be delicious!
Hannah says
Hi! I am making this for 2 people so am using pork loin instead so it’s not as much. Does that change the cooking time in the crockpot?
Jen says
Hi Hannah, pork loin doesn’t shred well because it’s not as fatty and shouldn’t be overcooked or it will dry out, so you’ll likely need to chop it instead. As far as cooking time, cook on LOW for 2 – 4 hours (check early) until pork registers between 145-and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin. This means the pork will be juicy and slightly pink in the middle. Start checking the pork early, you don’t want to accidently overcook it. Smaller pork loins will take closer to 2 hours, larger pork loins will take closer to 3.5 hours.
Bridgette says
They are amazing!!! Time consuming but worth it!!!! I make for guests all the time!!!
Jen says
Thanks for taking the time to comment Bridgette, I’m so pleased these tacos are worth the effort!
Mechelle B says
This recipe was a big hit in our house! Amazing flavor. Defiantly will be making this again!
Jen says
I love hearing everyone loved it, thanks Mechelle!
Tara says
Made this tonight. It was delicious! I made it in my instant pot instead. My family loved it. Will definitely make again. Thank you.
Jen says
Awesome Tara, so pleased you loved it!
Destiny says
Holy WOW what an amazing dish.
My family raved about this. We are going to try the meat as a burrito like Costa Vida and try it with rice and steamed veggies. Wow – perfect flavor. I did it exactly as written and would not change anything.
This is too notch. Thank You
Jen says
Thank you so much, Destiny! I am so happy it was such a hit, yay! I hope you have a wonderful week and find more recipes to enjoy!